Breads, White and Brown: Their Place in Thought and Social HistoryLippincott, 1956 - 174 páginas |
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Página 24
... bran on the workings of the alimentary canal was well known in the 16th century . When the belly was defending itself against the revolt of the other organs , Shakespeare 601 makes it say : " Though all at once cannot See what I do ...
... bran on the workings of the alimentary canal was well known in the 16th century . When the belly was defending itself against the revolt of the other organs , Shakespeare 601 makes it say : " Though all at once cannot See what I do ...
Página 53
... bran contained more cellulose than white flour , it also contained more protein , fat and minerals . Millon , 481 primarily interested in human nutrition , pointed out that even if the cellulose was indigestible , it was impossible to ...
... bran contained more cellulose than white flour , it also contained more protein , fat and minerals . Millon , 481 primarily interested in human nutrition , pointed out that even if the cellulose was indigestible , it was impossible to ...
Página 76
... Bran . - Prepared bran has never had the vogue as a laxative in Britain which it seems to have had in the United States . There it appears to have been introduced by Kellogg , 379 who considered that the fibrous envelopes of the grain ...
... Bran . - Prepared bran has never had the vogue as a laxative in Britain which it seems to have had in the United States . There it appears to have been introduced by Kellogg , 379 who considered that the fibrous envelopes of the grain ...
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Términos y frases comunes
18th century 85 per cent Agric Amer animals assize bakers baking barley better biological value bran Brit Britain brown bread calcium calories cent extraction cent flour cereals Chem Chick Committee consumption corn deficiency diet digestibility eaten editor's circular letter Editorial England enriched evidence experimental experiments extraction rate favour flour and bread fortification G. P. Putnam's Sons growth high extraction flours household human improve intakes interests labouring Lancet Loeb Classical Library London Lord Woolton manchet meal Medical Research Council milk millers minerals Ministry of Food National wheatmeal natural nutritional nutritive value oats Physiol phytic acid poor potatoes probably protein raising the extraction reduce riboflavin scientific shortage standard bread thiamine tion trade value of bread vitamin B₁ wheat flour wheat germ wheaten bread wheatmeal bread white and brown white bread white flour whole wheat wholemeal bread wholemeal flour